Dish of Marinated Green Olives
(click to enlarge)

Green Olives Marinated


Spain - Andaluz   -   Aceitunas Verdes Estilo Andaluz
Makes:
Effort:
Sched:
DoAhead:  		 8 oz
**
4 days
Must		 Very popular in Spanish Tapas Bars. Very tasty and easy to make - but takes maturing time.




8
-----
4
2
1
1
1/2
2
1
1
1/2
1/4
ar
-----
oz
---
cl


t
t



t
c

---
Olives green (1)
-- Marinade
Garlic
Lemon Wedges, thin
Chili Japone (2)
Coriander Seed
Cumin Seed
Thyme Sprig (3)
Rosemarry Sprig
Bay Leaf
Fennel Seed
Vinegar, Red Wine
Water
------------------
Make   -   (20 min   +4 days marinating)
  1. Lightly crack OLIVES. If they don't crack neatly, make lengthwise knife cuts on opposite sides. Place in a mixing bowl to which you add all other solid ingredients as you prepare them.
  2. Peel GARLIC and crush lightly.
  3. Cap CHILI. Shake out as many seeds as will go.
  4. Lightly crush CORIANDER.
  5. Grind CUMIN.
  6. Mix all dry ingredients well, then pack into a jar they just fit into.
  7. Pour in Wine Vinegar
  8. Pour in enough Water to just cover the Olives. Cover the Jar and shake to blend everything.
  9. Leave on the counter for 10 to 12 hours, then refrigerate for at least several days - they will be good for months.
  10. Serve at room temperature.
NOTES:

  1. Olives, Green:

      These should be fairly large pit-in Green Olives, preferably Spanish.

  2. Chili Japone:

      This the most available chili in much of the world. It is small, medium hot and will not make this recipe noticeably hot. These are easily found and easily recognized because they have no stems. Other hot chilis can also be used.

  3. Herbs:

      If you don't have fresh Thyme, use 1/2 teaspoon dried. If you don't have fresh Rosemary, use 1/4 teaspoon dried.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
dav_olvgrn1 231215 drcs5   -   www.clovegarden.com
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